Vegetable Broth From Scraps (Printable)

Transform vegetable trimmings into rich, nourishing broth perfect for soups or sipping.

# What You'll Need:

→ Vegetable Scraps

01 - 5 to 6 cups assorted vegetable trimmings such as carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems

→ Aromatics & Seasoning

02 - 2 bay leaves
03 - 8 to 10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1 to 2 teaspoons salt, adjusted to taste

→ Water

07 - 8 cups cold water

# How To Make It:

01 - Gather clean, fresh vegetable scraps, avoiding bitter vegetables such as broccoli, Brussels sprouts, or excessive cabbage.
02 - Place the vegetable scraps, aromatics, and salt into a large stockpot, then pour in the cold water.
03 - Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface to achieve a clear, refined broth.
05 - Taste the broth and adjust salt as needed to achieve desired flavor balance.
06 - Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding all solids.
07 - Cool the broth to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

# Expert Tips:

01 -
  • You're basically making something from nothing, which feels like kitchen magic and saves money at the same time.
  • Your home smells incredible while it simmers, like a restaurant kitchen but actually yours.
  • Once you taste homemade broth, the boxed stuff will never feel the same again.
02 -
  • Never use cruciferous vegetables like broccoli, cauliflower, or large amounts of cabbage, because they'll make the broth taste unpleasantly bitter and sulfurous no matter what else you do.
  • The longer you simmer, the deeper the flavor becomes, so don't rush it, though 1 hour is the sweet spot where you get full extraction without the broth becoming muddy.
03 -
  • Simmer gently rather than at a rolling boil, because a quiet broth is a clear, clean broth, while aggressive bubbling clouds it and turns it murky.
  • Save the broth from your scraps in a dedicated container rather than mixing new batches, which prevents cross-contamination of flavors and gives you consistent results every time.
Go Back